Raspberry Jam Rounds With Lemon Icing ~ Love This Cookie!

Last month, my blogging buddy, Leigh Anne, shared some awesome Valentine’s Day recipes. One of them was called Jam Diagonals. (Her blog is having technical issues right now, but I’ll add her link as soon as it works again.) Normally, I would look past any cookie that was fruity (as opposed to chocolaty), but after seeing several people rave about them, I was like…why not?? And, I’m SOOOOO insanely glad that I tried them. I love how the cookie part just crumbles instantly in your mouth, and the jam paired with a lemon icing is so nummy. I ate these for breakfast, lunch, and dinner for two days in a row!

So, Leigh Anne’s version is a bar, cut into diagonal pieces. When I did it like that…mine looked sloppy. Nothing like hers (lovely). I couldn’t bring myself to take a picture of. But, I loved them enough to figure out a shape that would do them justice when I made them. Introducing, Jam Rounds 🙂 Also, I tried these cookies with several different flavors of jam and jelly. Strawberry jelly was too sweet, peach jam didn’t work with the lemon icing, raspberry was perfect.Oh, and I tripled the recipe…if you’re making cookies, you might as well make enough to share (or eat for every meal for the next 2 days.)

First, you cream your butter, sugar, salt, and vanilla in the mixer for a few minutes. Add the flour, gradually, and mix well. Oh, heat your oven to 350 degrees.

Roll the dough into small balls and place them on a parchment lined cookie sheet. Take your finger and gently flatten the dough, while making an indentation (little pocket) for the jam….see below…

Fill each pocket with a dollop of raspberry jam. The one mistake I made here was thinking I had enough jam. I didn’t realize that the cookies would spread like it did, and once they were baked, I wished there was more jam! Trust me on this…more jam.

Bake for about….hmmm…I think it was probably 18 minutes, or so. But, just watch it and take them out when you see just a hint of golden color. Let them cool on the pan.

Make the lemon icing by combining about 2 1/2 cups powdered sugar with 12 tsp. of lemon juice. The original recipe had less powdered sugar, but that’s because it needed to be thin for spreading. I wanted this icing to be a little thicker to somewhat hold it’s shape when I squiggled across the tops.

Mariel (mahr-eeee-elle) is a mother to seven, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, and family time. This is her blog. Enjoy!

Yum! These remind me of a cookie that my mom loves. I will have to try them to see if they are close! The one she likes can also use Apricot jam… wonder if that would work for this recipe too. Thanks for the recipe! 🙂

@Kristen – The nice thing about these is you can easily try several different jam flavors in one batch. I think the deep, tart flavors work best. I want to try boysenberry jam next… Thanks for the comment!

The recipe actually does work, I’m not sure what went wrong with yours. There really isn’t any reason it should turn out wet, unless maybe your butter was melted when you made the dough, rather than slightly softened. This is a great recipe that works for me, Your Homebased Mom (whom we got the recipe from), and many readers. I’m sorry it didn’t turn out for you. They’re super delicious!

I just made these and they are amazing! I made half the batch Raspberry and half Orange Marmalade! My honey liked them both, but said the Orange was his favorite! I made the cookies for his monthly airplane meeting. I can’t wait to see how his buds like them!

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